Thai green curry

Slice the thighs in half down the middle, then cut the half strips into six to eight pieces about one inch wide.

Toss the cut chicken with 10 grams of salt and set aside as a quick dry brine.

Cut two red bell peppers into half inch strips, turn 90 degrees and chop into one inch lengths, 200 grams in total.

Cut the snow peas in half on a bias.

Into a blender jar add the Serrano chilies, shallot, ginger, lemongrass, garlic, cumin, coriander, turmeric, salt, shrimp paste, cilantro and lime zest.

Blend, streaming in 50 to 75 grams of water until the blender catches, then blend 10 to 15 seconds more until no longer chunky.

Heat a wok over high heat, add oil, then the snow peas, bell peppers and a pinch of salt.

Stir fry the vegetables hard for two to three minutes until lightly charred but still snappy, then move them to a bowl.

Back in the hot wok add more oil and the curry paste; cook about one minute to steam off the water and open up the flavor.

Add two cans of coconut milk, stir in, bring to a spirited simmer and cook one minute to soften the raw aromatics.

Add 30 grams of fish sauce, 20 grams of brown sugar and all the salted chicken thighs; stir to submerge.

Simmer over medium or medium high for seven to eight minutes, stirring every two minutes so the coconut does not scald onto the wok.

Add the vegetables back in and simmer one more minute, reducing the coconut milk another 10 to 15 percent until saucy rather than brothy.

Taste for seasoning and adjust with more fish sauce, brown sugar and salt.

Serve in a low bowl with steamed jasmine rice, fresh cilantro and fresh limes.